Pork Chops with Ginger Apple Sauce Recipe


Pork Chops and Ginger Apple Sauce Recipe

This recipe is adapted from the Fog City Diner Cookbook by Cindy Pawlcyn (Ten Speed Press)


 6 pork chops


 3 cloves of Hardneck Garlic

1-1/2 tablespoons ginger - peeled and grated

 2/3 cup Ketjap Manis

 1-1/2 tablespoons each Yuasa Shiro Shibori Shoyu (Light Soy Sauce) and Kishibori Shoyu (Dark Soy Sauce)

1/3 cup rice vinegar

 3 tablespoons Olive Oil

 1 teaspoon freshly ground White Pepper

Ginger Applesauce:

5 green apples - peeled, cored and sliced

1/4 cup cup of white India Tree Demerara Sugar

2 tablespoons sake

1 tablespoons ginger - peeled and grated

 pinch of Chipotle Chilli Powder


 1. Trim all fat and sinew from the pork chop.

2. In a mixing bowl, thoroughly combine all the marinade ingredients. Coat the pork chops in the marinade and place in a low, flat non-aluminum container and let marinate for several hours or overnight in the refrigerator.

3. To prepare the applesauce, place the apples, sugar, lemon juice and zest, and sake in a saucepan. Heat to not quite boiling point. Reduce heat and simmer covered, cook until the apples are tender - about 15 minuted. Be careful not to scorch the apples.

4. Mash the apples with the back of a wooden spoon - the sauce should be lumpy. Stir in the ginger and chili powder.

5. Grill the pork chops over a medium fire, turning them to make attractive grill marks. It will take about 12 to 15 minutes in all, as these are quite thick chops.

6. Serve with 3 tablespoons of Ginger Applesauce for each serving. Perfect with carrots and potatoes.

serves 6